Chocolate Peppermint Cheesecake 2

Peppermint Bark Cheesecake

It’s a new season, time for a new cheesecake recipe! This festive, cheery, and peppermint-y cheesecake is like a Christmas stocking- it’s full of goodies on the inside! This recipe kicks off with a homemade peppermint bark that is comprised of two types of chocolate, peppermint extract, and crushed candy canes- it’s crazy good. (It takes some serious willpower to not eat all the bark before you make the cheesecake. Just FYI.) Once that’s firm, you throw it into the cheesecake batter, which has its own dose of peppermint extract in it. Pour that into an Oreo crust, bake, and cool. But wait, there’s more! After the cheesecake’s finished cooling, you pour a white chocolate ganache on top. Then whole thing is garnished with extra crushed candy canes, whipped cream, and dark chocolate.

Are you salivating yet? Cause I am. The finished product does have a strong peppermint flavor, but it’s not overpowering. And paired with the white chocolate top, dark and white chocolate bark inside, and the chocolate crust- there are enough other flavors that the peppermint isn’t the sole focus. If not for the fact that my dogs would totally eat it, I would one million percent ask Santa to leave this cheesecake under my tree for Christmas. It was that scrumptious. Though, I suppose it would be risky at best to ask a man who loves dessert as much as I do, to deliver such a heavenly cheesecake without eating any himself.

AuthorCarley KnutsenDifficultyAdvanced

Peppermint Bark
 4 oz White Chocolate (broken into pieces)
 4 oz Semisweet Chocolate (broken into pieces)
 1 tsp Coconut Oil (halved)
 ¼ tsp Peppermint Extract (halved)
  cup Candy Canes (crushed)
Cheesecake
 24 Chocolate Sandwich Cookies (finely crushed)
 5 tbsp Unsalted Butter (melted)
 32 oz Cream Cheese (soft)
 1 ¼ cups Sugar
 ¾ cup Sour Cream
 3 tbsp Flour
 ¼ tsp Salt
 2 tsp Vanilla
 2 tsp Peppermint Extract
 3 Eggs
 1 tbsp Flour (for tossing peppermint bark pieces in)
 Frozen Peppermint Bark
Ganache
 5 ½ oz White Chocolate (broken into pieces)
 ½ cup Heavy Cream
Garnish
 Candy Canes (crushed)
 Dark Chocolate (broken into pieces)
 Whipped Cream

Peppermint Bark
1

Combine the white chocolate with half of the coconut oil and half of the peppermint extract. Spread the white chocolate onto a parchment paper lined baking sheet. Place in the freezer until the chocolate has set. In a separate bowl, combine the semisweet chocolate with the remaining half of the oil and the rest of the peppermint extract. Spread on top of the white chocolate layer. Sprinkle crushed candy canes onto the warm chocolate and place in the freezer. Once the chocolate has set, break or cut the bark into smaller pieces. Store in the freezer until ready to use.

Cheesecake Crust
2

Combine the cookies and butter together in a small bowl. Line the bottom of a 9 inch springform pan with parchment paper. Wrap the bottom of the pan in aluminum foil. Grease the sides of the pan and press the crust into the bottom of the pan. Set in the fridge to allow the crust to firm up.

Cheesecake Filling
3

Preheat the oven to 350 degrees. In a large bowl, beat cream cheese and sugar until smooth. Add in the sour cream, flour, and salt; beat until smooth. Add the eggs one at a time, beating on low until just combined. Toss pieces of peppermint bark with 1 tablespoon of flour. Gently stir the pieces into the cheesecake mixture and pour over the crust. Smooth the top of the cheesecake and set the springform pan into a roasting pan with 1 inch of hot water in it.

Bake
4

Place the springform and the water bath in the oven and reduce the temperature to 325 degrees. Bake the cake for 70-90 minutes, until the center is just set and the top appears dull. Turn the oven off while leaving the cheesecake in the oven for another 30 minutes. Remove the springform pan from the water bath. Cool on a wire rack for 10 minutes, then carefully run a knife around the edge of the pan to loosen it. Allow to cool for another hour then refrigerate for at least 4 hours or overnight.

Ganache
5

Pour the heavy cream in a small saucepan and bring to a boil. Add the chocolate to the the hot cream and stir until smooth and melted. Allow to cool and pour over the cheesecake. Once the ganache is set, run a thin knife around the edge of the cake and remove the sides of the pan. Garnish with crushed candy canes, chopped dark chocolate, and whipped cream. Store in the fridge.

Ingredients

Peppermint Bark
 4 oz White Chocolate (broken into pieces)
 4 oz Semisweet Chocolate (broken into pieces)
 1 tsp Coconut Oil (halved)
 ¼ tsp Peppermint Extract (halved)
  cup Candy Canes (crushed)
Cheesecake
 24 Chocolate Sandwich Cookies (finely crushed)
 5 tbsp Unsalted Butter (melted)
 32 oz Cream Cheese (soft)
 1 ¼ cups Sugar
 ¾ cup Sour Cream
 3 tbsp Flour
 ¼ tsp Salt
 2 tsp Vanilla
 2 tsp Peppermint Extract
 3 Eggs
 1 tbsp Flour (for tossing peppermint bark pieces in)
 Frozen Peppermint Bark
Ganache
 5 ½ oz White Chocolate (broken into pieces)
 ½ cup Heavy Cream
Garnish
 Candy Canes (crushed)
 Dark Chocolate (broken into pieces)
 Whipped Cream

Directions

Peppermint Bark
1

Combine the white chocolate with half of the coconut oil and half of the peppermint extract. Spread the white chocolate onto a parchment paper lined baking sheet. Place in the freezer until the chocolate has set. In a separate bowl, combine the semisweet chocolate with the remaining half of the oil and the rest of the peppermint extract. Spread on top of the white chocolate layer. Sprinkle crushed candy canes onto the warm chocolate and place in the freezer. Once the chocolate has set, break or cut the bark into smaller pieces. Store in the freezer until ready to use.

Cheesecake Crust
2

Combine the cookies and butter together in a small bowl. Line the bottom of a 9 inch springform pan with parchment paper. Wrap the bottom of the pan in aluminum foil. Grease the sides of the pan and press the crust into the bottom of the pan. Set in the fridge to allow the crust to firm up.

Cheesecake Filling
3

Preheat the oven to 350 degrees. In a large bowl, beat cream cheese and sugar until smooth. Add in the sour cream, flour, and salt; beat until smooth. Add the eggs one at a time, beating on low until just combined. Toss pieces of peppermint bark with 1 tablespoon of flour. Gently stir the pieces into the cheesecake mixture and pour over the crust. Smooth the top of the cheesecake and set the springform pan into a roasting pan with 1 inch of hot water in it.

Bake
4

Place the springform and the water bath in the oven and reduce the temperature to 325 degrees. Bake the cake for 70-90 minutes, until the center is just set and the top appears dull. Turn the oven off while leaving the cheesecake in the oven for another 30 minutes. Remove the springform pan from the water bath. Cool on a wire rack for 10 minutes, then carefully run a knife around the edge of the pan to loosen it. Allow to cool for another hour then refrigerate for at least 4 hours or overnight.

Ganache
5

Pour the heavy cream in a small saucepan and bring to a boil. Add the chocolate to the the hot cream and stir until smooth and melted. Allow to cool and pour over the cheesecake. Once the ganache is set, run a thin knife around the edge of the cake and remove the sides of the pan. Garnish with crushed candy canes, chopped dark chocolate, and whipped cream. Store in the fridge.

Peppermint Bark Cheesecake

Thanks to Lil Luna for the recipe!

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